First, make your favorite vanilla cake recipe. I use the one from Vegan Cupcakes Take Over the World and you can find it here. I double the recipe and I use about 14 of the cupcakes for rum cakes and leave the rest for the kids. They need something to eat while Mom passes out with rum glaze running down her cheek. Arrange the cupcakes in two shallow cake or pie pans, about six or seven per pan. Poke about five holes in each one and then pour your slightly-cooled rum glaze over the top (half in each pan).
Rum Glaze
1-1/2 cups dark rum (I use Sailor Jerry’s)
1-1/4 cups granulated sugar
1 Tablespoon vanilla extract
¼ cup margarine (Earth Balance)
In a small saucepan, bring rum and sugar to a simmer over medium heat. Simmer for one minute, reduce the heat to low and stir for another two minutes. Remove from heat and add remaining ingredients.
When they are all the way cool, top with some buttercream frosting:
Vegan (No) Buttercream
½ cup of nonhydrogenated shortening
½ cup of vegan margarine (Earth Balance)
3-1/2 cups of powdered sugar
1-1/2 teaspoons vanilla extract
¼ cup of non-dairy milk of choice
Beat the shortening and margarine until fluffy. Add the sugar and beat three more minutes. Add the vanilla and soy milk and beat another five minutes, until fluffy and pretty!
I made these for Kristin and Coral and Jonathan's birthday. Kristin provided the following pics and story:
I made these for Kristin and Coral and Jonathan's birthday. Kristin provided the following pics and story:
"Just FYI.... I ate 1/2 of my cup cake and left the rest till I said hi to everybody. Next thing I know, all the cup cakes are gone and Brad was licking his fingers."
Enjoy!
